Southwest Chicken Salad
This flavorful Southwest Chicken Salad recipe features taco-seasoned chicken strips, corn, black beans, tomatoes, and more, all tossed in a rich and creamy avocado lime dressing.
Servings: 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts sliced into 1-inch by 3-inch long strips
- salt and freshly ground black pepper to taste
- 1 tablespoon taco seasoning
- 6 cups Romaine lettuce chopped
- 2 cups fresh baby spinach
- 15 ounces canned corn kernels rinsed and drained
- 15 ounces canned black beans rinsed and drained
- 2 cups cherry tomatoes halved
- ⅓ cup finely diced red onions
- chopped fresh cilantro for garnish
- lime wedges for serving
- Avocado Lime Dressing
Instructions
- Prep for cooking. Heat the olive oil in a frying pan set over medium-high heat.
- Cook the chicken. Season the chicken strips with salt, pepper, and taco seasoning. Transfer the strips to the hot oil and cook for about 6 to 8 minutes, or until the chicken is cooked through. Remove the skillet from the heat and set it aside.
- Assemble the salad. Arrange the chopped lettuce and baby spinach in a salad bowl. Top the salad greens with corn, black beans, cherry tomatoes, red onions, and cooked chicken strips.
- Toss with dressing and serve. Add the avocado lime dressing and toss gently to coat. Garnish the salad with cilantro and serve with lime wedges.
Notes
- Nutritional Information does not include the dressing.
Nutrition
Calories: 229kcal | Carbohydrates: 29g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 521mg | Potassium: 819mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5362IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 3mg
